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Jamaican Spicy Caribbean BBQ Chicken Wings

Jamaican Spicy Caribbean BBQ Chicken Wings

Spicy Jerk Chicken wings with a sticky pineapple sauce and sour cream dip


  • 1.3kg Chicken Wings
  • 2-3 tablespoons of Jerk Sauce/Marinade
  • 2 tablespoons of cooking oil
  • Salt and Pepper
  • Caribbean Barbecue Sauce
  • 200ml barbecue sauce
  • 200g chopped pineapple
  • 100ml honey
  • 1-2 chopped and deseeded sweet peppers

Sour Cream Dip

  • 200ml sour cream
  • 1 beef tomato – diced and remove seeds
  • 1 tablespoon of chopped fresh coriander
  • Large pinch of cumin 1 crushed garlic clove or 1 large pinch of garlic powder
  • Pinch of salt to taste

The Chicken

Step 1:

Coat the chicken wings in the cooking oil and jerk sauce and season with salt and pepper. Mix until the chicken wings are evenly coated and set aside.

Step 2:

Turn on your barbecue to a medium-high heat, and whilst it pre-heats, start on your sauce.

Step 3:

Make the sauce by frying the peppers in a little oil first, then add the pineapple, honey and sweet barbecue sauce. Mix well.

Step 4:

Bring to the boil and turn down to a simmer whilst you cook your chicken wings, stirring the sauce occasionally to stop sticking. This sauce can be made very simply on your barbecue side burner if your barbecue has one – see the Classic 4 and 6 Burner models.

Step 5:

Once your barbecue is hot, place the chicken directly onto the grill and keep turning occasionally to stop sticking. Cook for 25-30 minutes until the wings are golden and crisp and cooked through.

Step 6:

Once cooked place in a warm dish and coat in the barbecue sauce. They should look gorgeous, glossy and sticky. Serve with other barbecue meats, salad  and bread, and of course the delicious sour cream dip.

Mark Milligan
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